This is succulent slow cooker beef pot roast. The roast is cooked until falling-apart-tender, and then baked beans are added to the pot. It's an excellent combination, and a great budget meal the family will love.
Add a potato salad and serve the beef with barbecue sauce. A beef brisket may be used in this recipe, or choose another pot roast cut. Besides cuts of chuck, a bottom round or rump roast may be used. Or make the recipe with short ribs or stewing beef instead of a pot roast cut.
- 1 large onion, coarsely chopped
- 1 boneless chuck roast, about 4 to 5 pounds
- 2 tablespoons brown sugar
- 1 1/2 teaspoons Creole or Cajun seasoning blend (if salt-free, add 1/2 teaspoon salt)
- dash black pepper
- dash garlic powder
- 1/2 cup beef stock
- 1 large green or red bell pepper, diced
- 2 cans (22 to 28 ounces each) baked beans, your favorite
Sprinkle chopped onions over the bottom of the cooker; place roast on onions. Combine the brown sugar, seasoning blend, pepper, and garlic powder; rub over the roast. Pour the beef broth into the bottom of the crockpot.
Cover to slow cooker and cook on LOW for 7 to 9 hours or on HIGH for 3 1/2 to 4 1/2 hours.
Carefully drain off liquids and discard.
Add the chopped bell pepper and beans to the pot roast; cover and cook on HIGH for 1 hour longer.
Tips and Variations
Make this recipe with short ribs instead of a boneless roast. Allow 1 pound of bone-in short ribs per person depending on how meaty they are.